Craving donuts? Looking for a healthy donuts recipe? Here is an easy recipe for gluten-free vanilla cake donuts that are soft, fluffy, cakey and bursting with vanilla, and smothered in a rich chocolate glaze.
These gluten-free donuts are perfect for breakfast, dessert or as a special treat and made with only one bowl with easy to find gluten free ingredients!
INGREDIENTS IN GLUTEN FREE DONUTS
- Gluten-Free Flour Blend, I have used Just About Foods GF All purpose Flour
- Egg
- Oil
- Heavy Cream
- Sugar
- Vanilla
- Baking powder
- Salt
HOW TO MAKE BAKED GLUTEN FREE DONUTS
Altogether these donuts are made up of few ingredients and can be prepped all in one bowl. The process can be broken up into a few different stages:
Whisk together the wet ingredients
Begin adding the dry ingredients into it
Fill molds & bake
Cool & frost
CAN I MAKE THESE GLUTEN-FREE DONUTS DAIRY-FREE?
Absolutely. Substitute the cream for your favorite dairy-free cream. Also use dairy-free milk in the glaze.
These gluten-free vanilla donuts are insanely simple to make. They bake up in less than ten minutes and are tender, flavorful, and they hit your donut-loving taste buds in all the right places.
HOW TO STORE THESE DONUTS?
Once you have finished glazing them, store them in an airtight container on the counter for 2-3 days.
DO THESE DONUTS FREEZE WELL?
Yes, these gluten-free vanilla cake donuts freeze well. To defrost, simply take them out the night before, or defrost them in the microwave.
Are you making this recipe? Then don’t forget to like and leave your comments for this recipe! I LOVE to see your creations so snap a photo and tag BlendOfSpicesbySara on Instagram with the hashtag #blendofspicesbysara
BAKED GLUTEN-FREE VANILLA DONUTS RECIPE:
INGREDIENTS:
1 cup all purpose gluten free flour blend
1/2 cup sugar
1/2 cup heavy cream
1/4 cup oil, flavorless
1 tsp gluten-free baking powder
1 egg, room temperature
1 tsp gluten-free vanilla extract
Pinch of salt
Chocolate Glaze:
1/2 cup powdered sugar
1 tbsp unsweetened cocoa powder
1 tbsp butter, melted
3 to 4 tsp milk, room temperature
DIRECTIONS:
- Preheat oven to 350º F. Spray donut pan with gluten-free cooking spray.
- In a small bowl combine, gluten-free flour, baking powder and salt.
- In a large bowl, mix together sugar, egg, oil, heavy cream and vanilla extract until fully combined.
- Pour the dry ingredients into the wet ingredients. Mix until fully combined. The batter will be thick.
- Add batter to a large plastic storage bag (or piping bag). I like to take a tall cup and put the bag inside of the cup so it’s easier to fill the bag with the batter.
- Cut the tip-off of the bag. Squeeze the bag carefully filling the donut pan.
- Bake for 10-12 minutes on the middle rack.
- For the glaze, whisk together the ingredients and dip each warm donut into the glaze and place on a plate or wire rack.
- Store in an airtight container for up to 1 week and enjoy.
RECIPE NOTES:
- Add about 3/4 tsp of xanthan gum if your GF flour blend doesn’t already contain xanthan.
- Vanilla Glazed Doughnuts: Follow directions for Chocolate Glaze–except omit baking cocoa and melted butter.
- Cinnamon-Sugar Doughnuts: Omit Glaze. Stir together 1/4 cup granulated sugar and 1/2 teaspoon ground cinnamon. After frying and draining, immediately roll doughnuts and holes in sugar mixture.
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